This particular lot is produced by local legend Juan Saldarriaga, whose coffees frequently feature in our offerings. While Antioquia is typically known for its large coffee estates catering to the commercial-grade market, Juan demonstrates the region’s immense potential for high-quality coffee.

Bomba de Fruta was developed as a concept process to highlight the vibrant flavors of natural coffees. Although production volumes are increasing, naturally processed coffees remain relatively uncommon in Colombia.

Producing natural coffees poses a significant risk for farmers, as they cannot sell them on the local market. The National Federation of Coffee Growers (FNC) will purchase any washed coffee that meets their quality standards, so producers must also ensure they cultivate washed coffees to secure their income.

The coffee used for Bomba de Fruta is harvested from the middle to the end of the season. This second and third pass of picking is considered the best, as the cherries contain the highest sugar levels. The first fermentation takes place in sealed bags for four days, allowing sugars from the fruit to transfer onto the beans. Drying then continues on raised beds in parabolic dryers to protect the coffee from rain.

For us, this coffee fully lives up to its name and reputation, and we are beyond excited to feature it once again.